Title 51 PUBLIC HEALTH SANITARY CODE Part …

1 Title 51. PUBLIC HEALTH SANITARY code . part XXIII. Retail Food Establishments chapter 1. Definitions component, or to affect the characteristics, directly or indirectly, of food packed in the container. "Affecting the 101. Definitions [formerly paragraph 23:001] characteristics of food" does not include such physical effects, as protecting contents of packages, preserving shape, A. Terms not defined or referenced herein shall have the and preventing moisture loss. If there is no migration of a meanings as defined in LAC 51:I. In any instance where a packaging component from the package to the food, it does term defined herein is also defined in one or more Parts of not become a component of the food and thus is not a food LAC 51: part I, the definition contained in this part shall additive.

2 A substance that does not become a component of govern this part . food, but that is used, for example, in preparing an "a" water activity. ingredient of the food to give a different flavor, texture, or other characteristic in the food, may be a food additive. Additive as defined in Federal Food, Drug and Cosmetic Act 201(s), [21 321(s)], any substance the Adulterated Food as defined in 607 of the State intended use of which results or may reasonably be expected Food, Drug, and Cosmetic Law ( 40:601 et seq.), a food to result, directly or indirectly, in its becoming a component is considered adulterated if it has been found to be such by or otherwise affecting the characteristics of any food any department of the United States government, or: (including any substance intended for use in producing, a.)

3 If it contains any poisonous or deleterious manufacturing, packing, processing, preparing, treating, substances, added or otherwise, which may render it packaging, transporting, or holding food; and including any dangerous to HEALTH , or any added poisonous or deleterious source of radiation intended for any such use), if such substance which is prohibited by 40:611 or which is in substance is not generally recognized, among experts excess of the limits of tolerance prescribed by regulations of qualified by scientific training and experience to evaluate its the department;. safety, as having been adequately shown through scientific procedures (or, in the case of a substance used in food prior b. if it consists in whole or in part of any filthy, to January 1, 1958, through either scientific procedures or putrid, or decomposed substance, or if it is otherwise unfit experience based on common use in food) to be safe under for food.

4 The conditions of its intended use; except that such term does c. if it has been prepared, packed, or held under not include: unsanitary conditions whereby it may have become a. a pesticide chemical residue in or on a raw contaminated with filth or whereby it may have been agricultural commodity, processed food; or rendered injurious to HEALTH ;. b. a pesticide chemical; or d. if it is the product of a diseased animal or of an animal which has died otherwise than by slaughter;. c. a color additive; or e. if its container is composed of any poisonous or d. any substance used in accordance with a sanction deleterious substance which may render the contents or approval granted prior to the enactment of this Paragraph injurious to HEALTH ;. pursuant to this Act, the Poultry Products Inspection Act f.

5 If any valuable constituent has been in whole or (21 451 et seq.) or the Meat Inspection Act of March in part abstracted therefrom;. 4, 1907 (34 Stat. 1260), as amended and extended (21 71 et seq.); or g. if any substance has been substituted wholly or in part therefore;. e. a new animal drug; or h. if damage or inferiority has been concealed in f. an ingredient described in Paragraph (ff) of this any manner;. Act in, or intended for use in, a dietary supplement; i. any substance has been added thereto or mixed or g. and defined in 21 CFR (e)(1) Food packed therewith so as to increase its bulk or weight, reduce additives include all substances not exempted by Section its quality or strength, or create a deceptive appearance;. 201(s) of this Act, the intended use of which results or may j.

6 If it contains a coal-tar color other than one from reasonably be expected to result, directly or indirectly, either a batch that has been certified in accordance with regulations in their becoming a component of food or otherwise of the department;. affecting the characteristics of food. A material used in the k. if it is confectionery or ice cream and contains production of containers and packages is subject to the any alcohol, resinous glaze, or non-nutritive substance definition if it may reasonably be expected to become a except harmless coloring, harmless flavoring, natural gum, 255 Louisiana Administrative code May 2010. PUBLIC HEALTH SANITARY code . and pectin. However, this Paragraph does not apply to any Critical Item a provision of this code that, if in confectionery or ice cream by reason of its containing less noncompliance, is more likely than other violations to that 1/2 of 1 percent by volume of alcohol, derived solely contribute to food contamination, illness, or environmental from the use of flavoring extracts, or to any chewing gum by degradation, such as, but not limited to a potentially reason of its containing harmless non-nutritive masticatory hazardous food stored at improper temperature, poor substance.

7 Personal hygienic practices, not sanitizing equipment and utensils, no water, contaminated water sources, sewage Approved Supplier a producer, manufacturer, backup, severe insect and rodent infestation, and chemical distributor or food establishment that is acceptable to the contamination. enforcement agency based on a determination of conformity with applicable laws, or, in the absence of applicable laws, Deli/Delicatessen a food establishment which with current PUBLIC HEALTH principles and practices, and generally serves ready to eat food products such as generally recognized industry standards that protect PUBLIC sandwiches, cold cuts, cheeses, prepared salads and some HEALTH . prepared hot foods. Base of Operations/Commissary a catering Drinking Water see potable water.

8 Establishment, restaurant, or any other properly equipped Dry Storage Area a room or area designated for the place in which food, containers, or supplies are kept, storage of packaged or containerized bulk food that is not handled, prepared, packaged or stored. potentially hazardous and dry goods such as single-service Bed and Breakfast Establishment a privately owned items. house where rooms are let and a breakfast is included in the Easily Cleanable surfaces that are readily accessible rent. See Food Establishment. and made of such materials, finish and so fabricated that Beverage a liquid for drinking, including water. residue may be effectively removed by normal cleaning methods. Bulk Food processed or unprocessed food in aggregate containers from which quantities desired by the consumer Employee the permit holder, person in charge, person are withdrawn.

9 Having supervisory or management duties, person on the payroll, family member, volunteer, person performing work CIP clean in place by the circulation or flowing by under contractual agreement, or other person working in a mechanical means through a piping system of a detergent food establishment. solution, water rinse, and sanitizing solution onto or over Equipment an article that is used in the operation of a equipment surfaces that require cleaning, such as the method food establishment and retail food store/market such as, but used, in part , to clean and sanitize a frozen dessert machine. not limited to, a reach-in or walk-in refrigerator or freezer, Certification Number a unique combination of letters grinder, ice maker, meat block, mixer, oven, scale, sink, and numbers assigned by a shellfish control authority to a slicer, stove, table, thermometers, vending machine, or molluscan shellfish dealer according to the provisions of the warewashing machine.

10 National Shellfish Sanitation Program. Fairs and Festivals a gathering of persons for an event Comminuted reduced in size by methods including such as a bazaar, carnival, circus, PUBLIC exhibition or other chopping, flaking, grinding, or mincing and restructured or similar gathering for the purpose of celebration, competition, reformulated. entertainment, distribution or sale of foods or goods, exhibition, religious activity, or other such purposes, which Consumer a person who is a member of the PUBLIC , will operate for only a temporary period in any one location. takes possession of food, is not functioning in the capacity of an operator of a "food" establishment or "food processing Food a raw, cooked, or processed edible substance, plant" and does not offer the "food" for resale.